On Tue, 7 Jul 2015 10:24:17 -0700 (PDT), ImStillMags
> wrote:

>A few years back I went to a winery dinner which rolled out the winery's latest collection. Different wine parings with each course, etc.
>
>They served a gazpacho there that was the best I've ever had. Just the right combination of acid, heat, sweet and vegetables. It was not overly liquid but it wasn't pureed too much, it was It was topped with some shrimp.
>
> I've never been able to duplicate it. Does anyone have a medium spicy gazpacho recipe they really love? Really tried and true? Willing to share?
>
>


Apologies - This is a recipe that I wing....

Your overall consistency will depend on the types of tomatoes and
cukes you use - Romas and English cukes have the potential to give you
a thicker dish than big fat juicy late summer tomatoes and regular
cukes. You get different flavors that way, too.

Additionally, the texture can be well controlled with your food
processor or blender as well as by the type and amount of bread you
put in.

Oh...and if you do or do not add tomato juice....

The heat is determined by the jalapeno (or other hot pepper) you use.
Again, that can vary in spicing and is not dependent on recipe. Some
jalapenos are as sweet as as green peppers, others will really bite
the tongue. You need to test your pepper.

The shrimp part is always over and above and just needs a few
nice-size cocktail shrimp to make a more substantial meal.

Gazpacho has about as many variations and "authenticity" claims as
Italian red sauce.